- 3 large eggs
- 2 tbsp vegetable oil
- ⅓ cup carrot, finely diced
- ½ green onion, finely diced
- Pinch of salt
- Crack the eggs into a small bowl, add salt and stir to combine.
- Add the chopped carrots and green onions into the egg mixture and mix everything together.
- In a frying pan (or a Japanese egg pan if you’ve got one), add some oil and rub it all over the pan using a greased paper towel. Over medium-high heat, pour ¼ of the egg mixture in and tilt the pan around to spread an even layer so it covers the bottom of the pan.
- Once the egg is cooked at the bottom but still slightly wet at the top, get ready for the first roll. Slip your chopsticks under the near edge of the egg layer. Roll the egg sheet forward, up and over itself (away from the handle) until it reaches the other end.
- Push the rolled egg towards the handle, then add the next ¼ quarter of the egg mixture and spread it around the bottom of the pan. Lift the rolled egg with your chopsticks and let the raw egg run underneath it. Just like the first layer, let the egg cook at the bottom and still wet at the top.
- Repeat step 5 twice more, making the omelette four layers in total. Once you’re done rolling the final layer of egg, transfer the rolled omelette to a plate. Slice crosswise if desired or serve as is. Enjoy right away while still hot or let it cool to room temperature.
- If you’re not eating the tamagoyaki within the hour, wrap it tightly with plastic and store in the refrigerator for up to 8 hours.
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